Golden Ginger Apple Recipes

GINGER GOLD APPLESAUCE

Steps:

• 1. I used two bags of Ginger Gold apples only that equaled a peck.
• 2. It was my first time trying the Ginger Gold and though they are gone now for the year, I will look forward to making more applesauce with them next year. They are a good one for the sauce making.
• 3. Peel, core, and slice your apples. Place them in the crock pot. I always sprinkle the lemon juice in over the apples while I'm cutting them up. --- (Not all apples fit at first. After they cooked for awhile I was able to add the rest of the apples from the 2 bags.)
• 4. I put the crockpot on low for 8 to 10 hrs. Stirring occasionally. About, 1/2 way through cooking I add my brown sugar....just about 1/2 cup. Then, when they are cooked down where they are nice and soft I remove the cinnamon sticks & blend with my emulsion blender till smooth. I taste and then add more brown sugar if necessary & my salt at this point.
• 5. I then ladle out the applesauce into my Tupperware freezer containers and let cool before putting them in freezer. My favorite way to taste & eat applesauce is on a slice of toasted homemade bread. (I suppose because my Grandmother Roberta Campbell used to make her own bread and applesauce and this is how we always ate it.) Many of you already make applesauce, but my Sissy asked if I would give her the recipe so I thought I would post it in here for others who may not know how to make in the crock-pot & that way I could also give to my sister.

GINGERED BAKED APPLES

Steps:

• Preheat the oven to 350 degrees. Bring the apple juice, vinegar, cinnamon, ginger and sugar to a boil in a small saucepan. Simmer for 5 minutes.
• In another small saucepan, melt the butter. Add the bread crumbs and toast for 1 minute. Stir in the brown sugar. Core each apple and peel the top. Place, peeled side up, in a roasting pan. Fill the apples with raisins and top with the bread-crumb mixture. Pour half of the juice mixture over the apples and roast for 45 minutes, or until the apples are soft but not mushy.
• Remove the apples and place the pan on top of the stove over high heat. Pour in the remaining juice mixture and bring to a boil, scraping up the browned bits with a wooden spoon. Serve the apples warm with sauce and cream.

SPICED GINGER-APPLE BUTTER

Steps:

• Bring first 4 ingredients to boil in saucepan, stirring. Reduce heat to medium; simmer until apples fall apart, stirring occasionally, 10 minutes. Purée in processor in batches with ginger. Return to pan.
• Partially cover apple butter; simmer over medium heat (sauce tends to splatter) until reduced to 2 1/2 cups, stirring occasionally, about 20 minutes. Cool completely. (Can be made 1 week ahead. Cover and refrigerate.)